Classic Chocolate Sponge Cake Recipe

Name: Chocolate Sponge Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings
Ingredients: 228 grams Unsalted Butter; 250 grams White sugar; 227 grams All-Purpose Flour; 50 grams Cocoa Powder (Dutch Processed); 4 Large Eggs; 2 tsp Baking Powder; 0.5 tsp salt; 120 ml Milk Whole; 2 tsp Vanilla Extract

A chocolate sponge cake is a must-have recipe on hand for any cake decorator. This simple and easy recipe works a treat as a tea time snack and can be used for celebration cakes. Perfect for a sculpted cake, and even works a treat to be served as a wedding cake.

Image Source – Canva – Moist Chocolate Sponge Cake Recipe, Best Chocolate Cake, How much cake for pan

This is a basic chocolate cake recipe below. You can use any buttercream frosting that works for your project. You can find over 30 buttercream recipes from me on my blog Veena Azmanov

30 Plus Homemade Buttercream Frosting Recipes - Veena Azmanov

Need a buttercream recipe in 5 mins? Wondering what buttercream to use? It’s all here in one place. 30 plus homemade buttercream frosting recipes for you to

Tools

A 7-inch loose bottom cake pan or 8-inch round cake pan
Parchment Paper
Greaseproof Paper
Stand mixer or Hand Mixer
Bowl
Spatula
Chopping board and Kitchen Knife

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Image Source – Canva – Moist Chocolate Sponge Cake Recipe, Best Chocolate Sponge Cake, How much cake for pan

Chocolate Sponge Cake Recipe

Author: Veena Azmanov

4.75 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Cake recipe for decorated cakes, Chocolate sponge cake, Sponge cake for cake decorating

Adjust Servings Here: 12 servings

Calories: 341kcal

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Ingredients

228 grams Unsalted Butter
250 grams White sugar
227 grams All-Purpose Flour
50 grams Cocoa Powder (Dutch Processed)
4 Large Eggs
2 tsp Baking Powder
0.5 tsp salt
120 ml Milk Whole
2 tsp Vanilla Extract

Metric - Us Customary

Conversions - Please switch between Metric & US for more measurement options

Instructions

Grease and line with parchment paper two baking pans.
Preheat oven at 160 C/ 320 F
Sift together flour, cocoa powder, salt, baking powder - set aside
Cream butter and sugar until light and fluffy
Add eggs one at a time, making sure to scrape the sides of the bowl as needed.
Next, add the flour mixture and milk - in three batches. Scrape the sides of the bowl as needed
Finally, add the vanilla - combine well
Pour into prepared baking pans
Bake in the preheated oven for 30 to 35 minutes - checking at about 25 minutes the first time.
Cool in the pan for 10 minutes then on a white rack completely
Always cool cakes completely before decorating with frosting.

Recipe Notes

The original recipe ingredients make 2 x 6 inch round cakes both 2 inches tall perfect for cake decorating purposes.

Use the serving calculator to increase the number of servings as needed per your pan.

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Nutrition Information

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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Comments

MOSES BRODIN says

July 27, 2019 at 9:20 am

This is a beautiful recipe… it works well with pumpkin, but I also modified it to use over-ripe bananas and blueberries. Used 1/2 cup egg substitute in lieu of the egg, and 1% milk with a tablespoon of olive oil. And Trader Joe’s pure maple syrple. This is a wonderful use for Arthur’s white whole wheat. We made some extra cakes to reheat another day.

- Cake Decorating Tutorials says
  
  August 07, 2019 at 4:32 am
  
  Thank you, Moses. So happy you enjoyed it
  
Alisha Ross says

August 05, 2019 at 6:58 am

I have no idea what I’d make first, but I know I’d have a ton of fun figuring it out!

- Cake Decorating Tutorials says
  
  August 07, 2019 at 4:33 am
  
  Enjoy, Alisha